Coquilles St.-Jacques With Tomatoes

Ingredients

• 1 ½ pounds bay scallops
• Salt to taste if desired
• Freshly ground pepper to taste
• ¼ cup plus 1 1/2 tablespoons virgin olive oil
• ¼ cup finely chopped shallots
• ¾ cup peeled, seeded, diced fresh tomatoes
• 1 tablespoon white wine vinegar
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    295 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 21 grams protein; 40 milligrams cholesterol; 670 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Sprinkle scallops with salt and pepper and set aside.
2. Combine 1/4 cup of oil, shallots, tomatoes and vinegar in small saucepan and bring to a boil. Let simmer about 2 minutes.
3. Heat remaining 1 1/2 tablespoons oil in skillet and add scallops. Cook, stirring often, about one minute or just until scallops lose their raw look. Do not brown or overcook. Spoon equal portion of scallops on 4 to 6 small serving dishes with tomato sauce spooned over. Sprinkle with parsley and serve.

10 minutes